Pork Schnitzel Recipe

When I was younger we went to Germany for a holiday. We visited the Black Forest and I remember rolling hills, trees and lots of shops selling trolls. Many of Grimm’s fairy tales were set in this region and you can easily imagine Little Red Riding Hood walking off into the trees. I also remember eating in restaurants and being taken with the different types Schnitzel, a breaded meat, usually veal. For some reason it was much more tasty that just a chop.

Tonight Germany are playing Algeria in the world cup so I decided I was going to make a Pork Schnitzel. I already had some pork steaks in the fridge so I got to work. It turns out the dish is easy enough to make, the pork is covered in flour, then egg, then bread crumbs and fried lightly until it is cooked though. The chops used need to be very thin so they cook quickly, this is achieved with a meat tenderiser. Bashing a chop flat is very therapeutic and good for getting rid of stress!

I was actually very pleased with the results, it tasted very much like those meals I remember from restaurants long ago. My son was a little bit suspicious and asked me what I had done to the chop. When he finished he remarked that it was very nice and I should do chops like that all the time. Normally he does not eat a whole chop, he is not that keen on the taste, but this time his plate was clean.

Since Germany are playing Algeria I decided to add a bit of excitement to the plate and served the pork schnitzel with carrots served Algerian style. The carrots were cooked and flavoured afterwards with a dressing made from oil, lemon juice and some spices. This made them taste more flavourful and went very well with the pork.

Pork Schnitzel

Alison

A pork chop covered in bread crumbs and lightly fried

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Ingredients

  

• 4 pork chops
• 200 g plain flour
• 2 eggs
• 230 ml milk
• 500 g bread crumbs
• salt and pepper

Instructions

 

• Put the flour in a bowl and season with salt and pepper.
• In another bowl whisk the eggs and milk.
• Add the bread crumbs to another bowl.
• Using a meat tenderiser flatten the pork chops until they are quite thin.
• Coat each chop in flour, then beaten egg, then bread crumbs.
• In a frying pan heat some oil and gently fry the chops until they are cooked though.

Algerian Carrots

Alison

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Ingredients

  

• 450 g carrots
• 2 tbsp olive oil
• 1 clove garlic
• 2 tbsp lemon juice
• ½ tsp cumin
• 1 tsp brown sugar
• ½ tsp cinnamon

Instructions

 

• Peel and chop the carrots and cook in boiling water until done.
• Peel and crush the garlic clove
• In a jug mix the oil, lemon juice, garlic, cumin, cinnamon and brown sugar.
• Drain the carrots and cover in the oil mixture.

Read more:

• Pork Chops in Plum Sauce
• Roast Pork with Skirlie and Apples in Maple Whisky Sauce